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Yeast dough kulebyaka
3 servings
dough is prepared by a steam method, divided into pieces of 600 g each, rolled into a layer with thickness of 1 cm, along it fish or meat mince is placed on the middle, the dough edges are joined over the mince, pinched and placed on a greased sheet with a seam down. after proofing, the kulebyak is lubricated with an egg, punctured from above in two or three places and baked at a temperature of 200-220 °. before tempering, the kulebyak is cut into 100-150 g portions and served hot or cold.
dough is prepared by a steam method, divided into pieces of 600 g each, rolled into a layer with thickness of 1 cm, along it fish or meat mince is placed on the middle, the dough edges are joined over the mince, pinched and placed on a greased sheet with a seam down. after proofing, the kulebyak is lubricated with an egg, punctured from above in two or three places and baked at a temperature of 200-220 °. before tempering, the kulebyak is cut into 100-150 g portions and served hot or cold.
flour - 4150 g, sugar - 170 g, margarine - 100 g, melange - 100 g, yeast - 100 g, salt - 50 g, water - 1700 g, sea fish - 5300 g, or any meat - 5300 g, fat - 25 g
